Harvard Beets - cooking recipe

Ingredients

1 can sliced beets
2/3 c. liquid (use beet juice and water to make 2/3 c.)
2 Tbsp. skim or buttermilk
4 pkg. sweetener
1/4 c. vinegar
1/2 pkg. unflavored gelatin

Preparation

Bring beet juice and water to a boil.
In small pan, soften gelatin in vinegar.
Stir mixture in hot beet juice until dissolved.
Remove from heat.
Add sweetener and milk.
Stir.
Add beets.
Refrigerate.
Serve.
If you like it hot, you may want to reheat.
Remember, if you boil milk, it curdles.